Winter warming cupcakes, the flavours are perfect for any Christmas celebrations.
Mulled Wine Cupcakes
12
60
MINS
MINS
Metric
Imperial
INGREDIENTS
| 120g | Trex |
| 150g | Caster sugar |
| 150g | Self-raising flour |
| 3 | Medium eggs |
| 2tbsp | Milk |
| Few drops of vanilla extract | |
| 1tsp | Ground ginger |
| 1⁄4tsp | Ground cloves |
| 1⁄2tsp | Ground cinnamon |
| Zest of 1 orange |
ICING
| 240ml | Milk |
| 60g | Plain flour |
| Pinch salt | |
| 110g | Trex |
| 220g | Caster sugar |
| 1tsp | Vanilla extract |
| Red food colouring |
FILLING
| 200ml | Mulled wine |
| 11⁄2tbsp | Cornflour |
Method
Preheat the oven to 160C 320F/ Gas Mark 3
Add Trex, sugar, flour, eggs, milk, vanilla extract, ginger, cloves, cinnamon and orange zest to a bowl and whisk until smooth.
Pour the mixture in to 12 cases and bake for 25 minutes before removing and leaving to cool.
For the filling, add mulled wine and cornflour to a pan. Heat gently, and whisk continuously until it thickens. Remove from the heat and leave to cool.
Use an apple corer to remove the middle of the cupcakes, keeping hold of the removed centre. Add a spoonful of the mulled wine blend filling to replace the sponge pieces.
For the roux frosting, whisk the flour and sugar for a few minutes before adding milk. Bring to a simmer on a medium heat, ensuring the mixture doesn’t burn. Pour in to a bowl and cover with cling film, then place in the fridge to cool. Whisk the Trex in a mixer before then adding the flour mixture in to the Trex mixture a little at a time until light and fluffy, adding the vanilla and salt for flavouring. Add the food colouring to create the festive look.
Decorate with red currants and festive creations.
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